Zainab Khanam
Soak chana overnight, drain, and cook in a pressure cooker with water and salt for 4 whistles, then simmer for 15 minutes.
Drain the cooked chana and set it aside.
Roast sundal podi ingredients in oil on low heat until golden, then blend into a fine powder.
Heat oil in a pan, add mustard, urad dal, asafoetida, and curry leaves, and saute for a minute.
Add cooked chana to the pan, toss, and mix with sundal podi, salt, and coconut.
Serve and enjoy.